These potatoes are tasty and serve as a great side dish for any meal. Serve these potatoes with our mushroom gravy, brown gravy or white gravy, if desired.
Add to Shopping List
This recipe has been added to your Shopping List
- 4 potatoes (quartered)
- 3 green onions (sliced)
- 3 Tbsp buttery spread
- 1/2 C soy milk
- 2 Tbsp parsley (fresh) (chopped)
- 2 garlic cloves (minced)
- 1/2 tsp paprika
- 1/4 tsp salt
- 1/2 tsp black pepper
Boil the potatoes until tender (approximately 20 to 25 minutes); drain the water and remove part or all of the skins from the potatoes.
In a large bowl, partially mash the hot potatoes with a potato masher or a fork.
Add the remaining ingredients and whip with a hand mixer until well blended and creamy. Garnish with the parsley and paprika; keep warm until ready to serve.
Cover and store for up to one week in the refrigerator, or freeze for up to six months.
© Mainly Vegan LLC